Chicken and Brown Rice Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 18, 2014
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Photo by Allen Tillis

Cooking Level: Expert

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Reviewed: Sep. 1, 2014
This is the best soup. I add an add'l 3 cups of broth and kale.
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Reviewed: Aug. 31, 2014
Excellent! Broth was flavorful and balanced. Good balance of veggies, rice and chicken. As other have mentioned, the liquid volume seemed low once done. I added extra chicken broth and water during the course of the cook time to compensate which worked out fine. This is a total repeat! Will probably double the broth amounts and keep the solids the same for the next go 'round.
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Photo by bethachio
Reviewed: Mar. 23, 2014
We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth, but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults, if eating it as a meal.
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Reviewed: Feb. 11, 2014
Loved this. It's the kind of recipe that allows you to play with amounts as long as you have the basics. I added 6-7 cups of broth and increased the beans to a can and also used a bag of frozen brown rice that I microwaved which then allowed me to eat the soup sooner. I went heavier on the sage and added 2 bay leaves. I wanted to take a picture to post but was too hungry. So good on a winter's night.
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Reviewed: Nov. 14, 2013
This recipe was great. It was simple, and it doubled well. The only change I made was to replace the carrots with diced acorn squash. It's what I had in the kitchen, and it worked really well. Very yummy!
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